Season the chicken

• Drizzle the sun-dried tomato oil over the chicken breasts.
• Coat the chicken in the Italian seasoning, onion powder, garlic powder, salt and black pepper.
• Set the chicken aside while you prep the vegetables.

Prep the vegetables

• Grate the carrots and celery so they melt into the soup.
• Dice the yellow onion and mince the garlic.

Sear the chicken

• Heat a little more sun-dried tomato oil in a pot over the stove.
• Sear the chicken on both sides until golden brown, then remove it from the pot.

Soften the vegetables

• Add the butter and all the vegetables to the pot.
• Cook until translucent and tender.

Add aromatics

• Add the sun-dried tomatoes, the remaining seasonings and the minced garlic.
• Cook until the garlic is fragrant.

Build the soup base

• Stir in the tomato paste and red pepper flakes.
• Pour in the chicken broth and mix until combined.
• Return the chicken to the pot, cover and simmer.

Cook the noodles

• Cook the egg noodles in a separate pot until al dente.
• Drain and toss them with a little butter, keeping them separate so they don't get soggy.

Shred the chicken and finish the soup

• Remove the chicken from the pot and shred it into small pieces.
• Stir in the heavy cream, the shredded chicken and the chopped spinach.

Serve

• Ladle the soup over a bed of noodles.
• Top with freshly grated Parmesan and serve with crunchy buttered bread.